Gluten Free Pancakes

Who doesn't love pancakes?  That's one of the things I missed the most when I had to stop eating wheat so I quickly developed a recipe so I didn't have to miss out any more.  

When I first created this recipe, it wasn't that great - they were kind of slimy, but after a lot of trial and error I have figured out the secret ingredient.  I hope you enjoy these as much as I do.

If you decide to make these pancakes, I suggest you read the whole post - there's a lot of tips here to ensure you get the best results possible.


This recipe uses my gluten free flour mix as well as a tablespoon of Buckwheat flour.

Despite its name, buckwheat is a grain-like seed that’s unrelated to wheat. It is gluten-free. Buckwheat is high in antioxidants, including high amounts of two specific types — rutin and quercetin. It has also been associated with lower total and LDL (bad) cholesterol and a higher ratio of HDL (good) cholesterol.

I can’t stress enough how important the Buckwheat flour is to this recipe.  If you want nice, fluffy pancakes, it’s an absolute must. Otherwise, your pancakes will be slimy. I really can’t describe it any other way – they are just slimy!

Lemon Juice and Milk

Adding just a squeeze of lemon juice to the milk makes the pancakes a little fluffier. It will make the milk curdle slightly but it does the trick.  You could add a tiny bit of vinegar if you don’t have lemon juice but be careful not to add too much or it will change the flavour.

I have made this recipe using soymilk and cow’s milk. I have not tested it with almond milk but I’m sure it will be fine.

Mixing the Pancakes

Be gentle with your pancakes – by that I mean don’t over mix them.  I use a hand beater – I would never use my Kenwood as that would mix them too much and make the pancakes rubbery.

In the past I have mixed them by hand as well as using my stick blender.  

Whichever way you decide to mix them, ensure you mix them just enough to make the mixture smooth (no lumps).

More Liquid?

Once you have mixed your pancakes, you will need to make a judgment about whether you need to add more liquid.  I like my pancakes to be quite thin but not as thin as a crepe.  Therefore, I may add a little more liquid.  You want the consistency that will run off a spoon.

You may need to add more once you've cooked the first pancake. It's a bit of trial and error to get this right. It's about feel too, once you've made this recipe once, you will know what the consistency should feel like.


I use a quarter cup measure to ensure the size of my pancakes is consistent.  

Greasing the Pan

I use very little butter in the pan when cooking pancakes.  I have found if you use too much grease, your pancakes will get crispy around the edges.  You may like that, but I prefer my pancakes to be soft and fluffy.

I grease the pan using some paper with some butter smeared on it at the beginning and I do not grease the pan again.  Some people say you should grease the pan after every pancake but I don’t think it’s necessary.

Pan Temperature

Someone once told me that pancakes are like husbands – the first one is always a throwaway! I’m not sure about husbands but it seems to ring true with pancakes.

Use the first pancake to get the temperature of the pan right. You want it hot but not too hot.  Heat the pan until very hot and then turn down to about half.  The pancake shouldn’t sizzle in the butter when you put the mixture in – if it does, the pan is too hot.

I use my old tried and true pan.  This one was once a non-stick Jamie Oliver pan but it’s long since lost its non-stick surface and now it’s a good pan which is well seasoned. My first choice would be a cast iron pan as they hold their heat consistently however, I find that a cast iron pan is simply too heavy for me.  This well-seasoned pan works really well.

Cook the pancakes one at a time in the middle of the pan.  When we make a big batch, we actually have two pans going at the same time.

Remember, you may need to add more liquid after you’ve cooked the first pancake if it seems too thick or a bit gluey (using all the technical terms today). If the mixture is too thin, add more buckwheat flour.

Flip It

My Mum always told me to wait until the bubbles start to pop to flip and this is excellent advice.  When the bubbles start popping, the pancake will be cooked almost all the way through but the top will still be raw.  Flip the pancake now.

Just before you are ready to take the pancake out of the pan, add a cube of butter to the top.  This will melt and make the pancake a more luscious.

As the pancakes cook, stack them on a plate and put them in a warm oven to wait until the others have cooked.

Serve with maple syrup.


  • 50 grams melted butter 

  • 2 eggs

  • 1-1½ cups milk
  • A squeeze of lemon juice
  • 1½ cups gluten free flour mix
  • 1 tablespoon buckwheat flour

  • 1½ teaspoons baking powder

  • 1½ teaspoons guar gum

  • 3 tablespoons sugar
  • Additional butter for greasing the pan


Read all the tips I've written above to ensure success!

Measure all the dry ingredients into a large jug or bowl.  Start with ½ cup of liquid and add more slowly while whisking until you get the right consistency.

Beat with a electric beater or whisk until the mixture is lump free.  

The mixture should be of pouring consistency.  

When the pan is the right temperature, using a pastry brush or paper, lightly grease the pan with a touch of butter. 

Pour a ¼ cup of batter into the pan.  

Flip the pancakes when the bubbles start to burst and they begin to cook around the edges (usually around 3-5 minutes). 

You may need to adjust the heat a bit, if it's too high the pancake will burn before the bubbles burst.  

Put a large spatula under the pancake and flip it.  Cook for an equivalent time on the other side. Add a cube of butter to the top of the pancake.

Stack in warm oven if they don't get eaten straight from the pan.

Serve with Maple Syrup.

October 28, 2020